Bouillabaisse de Poulets et Rouille: Paris Cooking Class | The Intl Kitchen

Ingredients

• Ingredients for the Marinade:
• 4 tomatoes
• 2 onions
• 4 cloves of garlic
• 2 fennel
• 3 tablespoons olive oil
• about ¼ cups of Pernod
• ½ teaspoon of stem saffron
• Thyme
• 2 bay leaves
• 4 chicken legs
• 500 g of potatoes
• 50 cl chicken broth
• Ingredients for the Rouille:
• 2 egg yolks
• 10 cl of olive oil
• 1 cooked and mashed potato
• 1/2 teaspoon of stem saffron
• 1 or 2 cloves of garlic
• 1 tablespoon of chopped parsley